Preparation

Remove papery skin from garlic heads. Slice off top quarter of each head to expose the clove ends, leaving heads whole.

Cut lemon in half and squeeze juice into a large bowl filled with water.

Cut off the end of stem and top quarter of each artichoke. With scissors, cut off prickly points on the ends of leaves. Quarter artichokes, remove the choke and immediately immerse artichokes in lemon water to keep them from turning brown. Put a plate on top of artichokes to keep them from bobbing to the surface.

Cut six sheets of heavy-duty foil about 12 inches square. In each one place a garlic bulb and four artichoke quarters, which have been lifted directly from the water without being drained.

Put a tablespoon of butter onto each artichoke, sprinkle with oil and top with a sprig of fresh thyme or 1/3 teaspoon dried thyme. Season with salt and pepper to taste. As if wrapping a gift, pull two sides of the foil together so that they overlap, then roll up the ends of the other two sides so that juices are sealed in.

Put foil packets on grill over hot coals and cook for about 40 minutes, turning several times. Serve directly from foil.

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